Mint Chocolate Chip Ice Cream
Makes 1 gallon
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- 2 quarts heavy whipping cream
- 1 quart whole milk
- 3 (1-ounce) packages fresh mint
- 1 tablespoon peppermint extract
- 12 egg yolks
- 4 cups sugar
- 1 (12-ounce) bag miniature semisweet chocolate morsels
- In a large saucepan, cook cream and next 3 ingredients over medium-low heat, stirring frequently, for 30 minutes. Remove from heat, cover, and let stand for 1 hour. Refrigerate for 4 hours. Strain, discarding solids.
- Return cream mixture to saucepan, and heat over medium-high heat just until bubbles begin to form around edges of pan.
- In a large bowl, whisk together egg yolks and sugar. Using a ladle, pour one-third of hot cream mixture into egg mixture in a slow, steady stream, whisking constantly. Whisk egg mixture into hot cream mixture in saucepan. Cook over medium heat, stirring constantly, for 30 minutes or until mixture coats the back of a wooden spoon. Strain mixture through a fine mesh sieve into a large bowl, discarding solids. Cover with plastic wrap, pressing wrap onto surface of custard to prevent a skin from forming. Refrigerate for at least 4 hours or until cold.
- Pour mixture into the container of an electric ice cream maker, and freeze according to manufacturer’s instructions, adding chocolate morsels when mixture is partially frozen. If a firmer texture is desired, spoon ice cream into a freezer-safe container, and freeze for at least 4 hours or for up to 1 month.
- Adding the chocolate morsels to the partially frozen mixture suspends the chocolate through the ice cream; if morsels are added at the beginning, they will sink to the bottom of the container.
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